Fast Souring - Modern Methods

[Dgallo]

I was replying to an old comment of @RPh_Guy about doing a fast brett sour

I’ve found that fast Brett has never produced the same “Brett” character as ones that I waited 6-9 months to mature. Additionally, when co pitching with a lacto strain, I felt my Brett character was greatly reduced. That said, those comments seem to be more about my preference of how much funk I’m looking for.

the quick method method most certainly works though. Since I know your into hoppy beers I would suggest you try a 100% Bretted fruit ipa. Target 20-30 ibus. Go 70/30 2row/wheat. Use a fruit forward Brett strain at a high cell count. Then dryhop at 1-1.5oz per gallon and add 1 lb per gallon of an acid fruit like passionfruit or pineapple

 

[beervoid]

I’ve found that fast Brett has never produced the same “Brett” character as ones that I waited 6-9 months to mature. Additionally, when co pitching with a lacto strain, I felt my Brett character was greatly reduced. That said, those comments seem to be more about my preference of how much funk I’m looking for.

the quick method method most certainly works though. Since I know your into hoppy beers I would suggest you try a 100% Bretted fruit ipa. Target 20-30 ibus. Go 70/30 2row/wheat. Use a fruit forward Brett strain at a high cell count. Then dryhop at 1-1.5oz per gallon and add 1 lb per gallon of an acid fruit like passionfruit or pineapple

I'm thinking to try that at some point, thanks for reminding me!

From what I've gathered getting the fruity brett character can be done quiet fast but it's the horse blanket flavor that takes time but there might be shortcuts for it with the proper ingredients and yeast. While I love the super funky beers, I don't mind having a nice brett character fast and in the end I will probably keep these kegs around much longer for blending purposes.
I've been repurposing all my old fermentation kegs for a sour program now I got conicals in.